Once the beef is cooked, it’s removed from the pot, and the vegetables and juices are then blended into a puree. After blending, it’s mixed with heavy cream and sour cream, which gives the sauce its color.
The bread is made from flour, milk, eggs, and small cubes of bread (croutons). The dough is rolled into long logs, boiled in water, and sliced into pieces.
This dish is very much connected to the local environment. Carrots, parsley root, and celery root grow very well in the Czech climate and store well during long winters. Having the sauce combined with calorie-dense cream reflects the Czech cooking traditions of making high-calorie meals for long winter months. Furthermore, serving jam alongside meat comes from old Bohemian hunting traditions, where fruit jams were paired with game meat to balance the rich, heavy flavors.
